Menu
Hibiscus Salt-rimmed Margarita Cocktail
Elote with Sour cream, Parmesan and Tajin
Pumpkin Seed and Blue Corn Tostadas with Sea Bass Ceviche or Palm Heart Ceviche
Tacos with:
Achiote-marinated Salmon
Garlic Mushrooms
Tofu with Chipotle Salt
Oaxacan Cheese by Gringa Dairy
Red Salsa
Green Salsa
Jalapeno ‘Slaw
Sour Cream
Pink Pickled Onions
Guacamole
Zacahuil: Giant Tamale cooked on the Big Green Egg with Butternut Squash, Chipotle and Jitomate sauce, Rajas, Peppers, Wild Garlic and Oaxacan Cheese.
Hibiscus Sorbet in Candied Lime Halves
Sweet Tamales: Chocolate Masa with Forest Fruits.
Mexican ingredients (masa, tortillas, tostadas, achiote paste, tomatillos, avocado leaves, dried chillies, corn husks) from Cool Chile Company
Recipes to follow in next posts.
My next supper club is 21st June, Swedish Midsummer’s Supper Club with Linn Soderstrom.
Tickets here.
looks delicioso! A tantalising menu indeed!
muchas gracias señora x
A fantastic menu, I'd have loved to attend…